Easy 4 ingredient cake mix cool whip cookies are here! Make into chocolate, strawberry or any flavor you love. Yet another favorite way of making cake mix crinkle cookies for the holidays or a get together with friends year round.
These chocolate cool whip cookies are so delicious, and a kid friendly cake mix recipe. They can help you make them in the kitchen too. With just a few ingredients you can throw them together to make the batter, roll in powdered sugar and bake in less than 10 minutes. (affiliate links present)
Cake Mix Cookies with Cool Whip
Cookies made with cake mix are so simple. Once you get the hang of them you can change it up with different varieties since the mix itself has a bunch of the flavors you want. NO need to follow the directions on the back of the box, use ours instead! We go a step further with these to give them a crinkled look too.
These are kinda’ like our brownie crinkle cookies except the main ingredient is whipped topping! You don’t have to buy a tub that says Cool Whip, there are always store brands out there too that typically are a bit cheaper. Literally tastes the same too, so go for it. 😉 Just defrost and you’re ready to mix and bake.
Cake Mix Cool Whip Cookies
Yep, this is what you need to make them. Like I said, do NOT follow the instructions on the back of your box of chocolate cake mix, or other flavor as that will be too loose and not a cookie consistency. Instead you just add an egg and whip like you see here. The confectioners sugar is for rolling the dough in to give it this “fancy” look. You’ll need;
Ingredients
- 1 box cake mix
- 1 tub cool whip whipped topping, 8 oz.
- 1 egg
- 1 c powdered sugar
It is handy to have a small cookie scoop as well so they are all the same size. This will make 2 dozen this way, unless your scoop is much larger. They key to success is making sure each one is the same as the other so they bake evenly and at the same rate. Another thing is to NOT over-bake them.
For chewy Cool Whip cookies you will want to bake for 8, mayyyyybe 9 minutes. Then allow them to cool on the baking sheet to solidify up a bit. This will yield a very very soft center with cracked edges so even the leftovers will stay tender for a few days after. For a crispier version go for 10 minutes.
How to Make Chocolate Cool Whip Cookies
As you can see we used chocolate for our mix, you can use this same one to make Devil’s Food cake mix brownies too. Crazy but it is true, these boxes are super versatile. If you have never made anything other than a cake or cupcakes with it you have been missing out and will now be on to a whole new baking journey. 😉
- Preheat oven to 350 F. Line cookie sheets with parchment paper or silicone baking mat, set aside. In a large bowl, combine the cake mix, Cool Whip, and egg.
- Stir well until a sticky dough forms; this will take a few minutes of stirring.
- Pour the powdered sugar out onto a plate.
- Put dough in fridge covered for 1 hour to stiffen up a bit more and not spread as much when baked.
- Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them on to the plate of powdered sugar a few at a time.
- Roll in powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough balls.
- Bake at 350 F for 8-10 minutes until cracking on the edges and middle is no longer wet.
- I like a really chewy outcome so 8 minutes is best for us because as they cool they will stiffen up a bit but still maintain a really really soft consistency in the center.
- For crispy cookies bake for 10 min, then transfer to cooling rack.
- Cool the cookies on the cookie sheets on top of a wire rack to stiffen up, enjoy once cooled.
During Christmas you can avoid the food coloring and just make Cake Mix Red Velvet Crinkle Cookies that are already red! Or use white and you can color different bowls differently so you have a variety, even rainbow cookies are possible doing it that way!
Crinkle Cookies Made with Cool Whip
If you absolutely cannot find this in the store, go to another one, lol….no okay you can actually make it yourself if need be. You will need heavy cream and a stand mixer or handheld with a whisk attachment to really whip it up so it doubles in size.
Ok so 1 tub of Cool Whip = 3 cups whipped topping if you were to measure it from a larger container out. If you cannot find this you can whip up a batch with 1.5 cups heavy cream until it doubles in size and becomes nice and fluffy. Then incorporate it into your recipe or serve on top of fruit for a light treat.
I mean they are two different things. The latter is much lighter in consistency, is lower in calories and has fewer ingredients than whipped topping. Both are great but some recipes like our cookies with Cool Whip here require the tub because it has thickeners in it to make them the right consistency.
Want to make lemon cake mix cookies this way during the summertime? Do it, they are ready to bake with the same 2 ingredients mixed with the dry mix in that box. You can flavor the cake mix a bit with extracts too if you’d rather. Use white with some coconut extract for super yum. Add 1/2 cup of mini chocolate chips too if you like.
3 Ingredient Cool Whip Cookies
Want to make a few batches? Can you freeze the dough? You totally can and prepping the whole thing takes only about 30 minutes. You just;
How to Freeze Homemade Cookie Dough
Freezing cake mix cookie dough is a great way to have fresh, homemade cookies whenever you want without the hassle of making the dough from scratch each time. To freeze cake mix cookie dough, follow these simple steps:
- Start by mixing your dough.
- Then, it’s essential to chill it in the refrigerator for about 30 minutes to an hour.
- Once the dough has chilled, scoop it out and shape it into small balls with a cookie scoop.
- Place dough balls on a baking sheet lined with parchment paper or a silicone mat. Make sure to leave some space between each dough ball so they don’t stick together when freezing.
- Let them freeze for about 1 to 2 hours or until they are solid.
- Remove them from the baking sheet and transfer them to airtight freezer bags or containers.
- Label the bags with the date and cookie type for easy identification.
- Use them within 1 to 3 months for the best quality.
When you’re ready to bake, preheat your oven to 325, lay on a lined sheet with space between them and bake for about 18-22 minutes.
Cool Whip Cookies
Equipment
- 1 baking sheet
- 1 Bowl
Ingredients
- 1 box cake mix
- 1 tub cool whip, whipped topping, 8 oz.
- 1 egg
- 1 c powdered sugar
Instructions
- Preheat oven to 350 F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring. Cover with plastic wrap and chill in fridge for 30 min – 1 hour to stiffen up a bit – optional step.
- Pour the powdered sugar out onto a plate. Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them on to the plate of powdered sugar a few at a time.
- Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough balls.
- Bake at 350 F for 8-10 minutes until cracking on the edges and middle is no longer wet. I like a really chewy outcome so 8 minutes is best for us because as they cool they will stiffen up a bit but still maintain a really really soft consistency in the center. For stiffer bake for 10 min.
- Cool the cookies on the cookie sheets to stiffen up, enjoy once cooled.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What about higher altitude baking ?
Delicious. I had never heard of these before. I wished I would have known this recipe when my children were little. The first time I made these about a month ago, the batter was really sticky and I couldn’t get them off the spoon, so I wet my hands just a little, and it worked much better for me.
Have you ever tried adding a packet of instant pudding mix into the cake mix Cool Whip, and egg mixture before baking?
I have not yet